Chocolate Yogurt Cake
This Healthier Chocolate Yogurt Cake is a lightened up but still indulgent version of a classic bundt cake recipe made with applesauce and yogurt.
A Healthier Chocolate Treat
If you have a sweet tooth or there’s a special occasion coming up — and you’re trying to lighten up, post-holidays — this Chocolate Yogurt Cake will be your lifesaver!
And since we’re cutting back on calories for the cake portion, why not add a little icing on top? That faux chocolate ganache is made with dark chocolate and water and it super decadent.
Yes, it’s possible to have your Healthy Chocolate Cake and eat it too … well, healthier chocolate cake, that is! This Greek Yogurt Cake is a bundt cake, so it looks elegant too, without a bunch of frosting, tools, and assembly.
Ingredients For Chocolate Yogurt Cake
Semi-Sweet Chocolate
Light Brown Sugar
Unsweetened Applesauce
Large Eggs
Low-Fat Greek Yogurt
Vanilla Extract
All-Purpose Flour
Unsweetened Cocoa Powder
Baking Soda
Kosher Salt
60% Chocolate
Warm Water
Sprinkles
How To Make Yogurt Cake
1. Begin by greasing a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.
2. Melt the semi-sweet chocolate in the microwave on 30-second intervals, stirring between each until melted.
3. Mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.
6. Spread the batter out in the pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
I’m a HUGE fan of melted chocolate and coco powder together as they take the chocolate experience up a notch. Made this today minus the topping to save on calories and such. It was quite rich and tasty. I managed 12 individually wrapped servings and stored them in the freezer. Pop them out any time I need a chocolate fix and not feel super guilty about it.
– Lisa
How To Serve & Enjoy Chocolate Yogurt Cake
If you feel like cutting even more calories, you can skip the ganache and sprinkle it with powdered sugar for a simple finish.
I also love serving each slice with some Homemade Whipped Cream.
Even a little scoop of vanilla frozen yogurt will do … you know, if you’re really trying to be good.
How To Freeze Yogurt Cake
Bake the cake according to the directions, but don’t add the ganache until after you’ve thawed it so it’s nice and fresh and no one will know it was ever frozen!
This is perfect for having on hand for last minute company, just pull it out of the freezer a couple hours before your guests arrive and let it thaw at room temperature.
More Light Dessert Options
- Chocolate Wacky Cake – Made without eggs, butter, or milk!
- Viral 2-Ingredient Japanese Cheesecake – A yogurt based dessert!
- Snickers Stuffed Dates (TikTok Recipe) – Sweet and salty!
- Watermelon Popsicles (3-Ingredient Recipe) – Cool off with this healthier frozen treat!
Steps
Cake
Preheat the oven to 350 degrees F and grease a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.
Add the semi-sweet chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.
In a large bowl or stand mixer fitted with a whisk attachment, mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.
Spread the batter out in the prepared bundt pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes.
Flip the cake onto a cooling rack to release the cake from the pan and then allow the cake to cool for 2 hours before making and topping with the ganache.
Ganache
Add the 60% chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.
Whisk in the warm water a tablespoon or so at a time, whisking until smooth. Pour the ganache over the top of the cake and top with sprinkles if desired. The ganache will slightly harden over time.
Notes
- Nutritional information is an estimate with the chocolate ganache. Without the ganache, each serving is approximately 250 calories.
- If you want to skip the ganache but still want to make it pretty, I recommend a light dusting of powdered sugar.
- Non-fat vanilla yogurt may also be used, but note that nutritional values may vary.
Nutrition
- Calories294
- Carbs48g
- Protein7g
- Fat10g
- Saturated fat6g
- Fiber4g
- Sugar27g
- Sodium217mg
Estimates per serving, when a serving size is listed.
